Terumi Morita
July 17, 2026·Recipes

Korean Fried Chicken

This Korean Fried Chicken recipe features a double-frying technique for a crisp, shatter-crust that stays crunchy under glaze.

Contents (2 sections)▾
  1. 01Ingredients & steps
  2. 02Why this works
A plate of crispy Korean Fried Chicken garnished with sesame seeds and green onions.
RecipeKorean
Prep20m
Cook15m
Serves4 portions
LevelMedium

Ingredients

  • 1 kg chicken wings/drumettes
  • 150 g potato starch
  • 100 g gochujang or soy sauce
  • 50 g honey
  • 1 tsp salt
  • 1 tsp pepper
  • oil for frying

Steps

  1. Coat the seasoned chicken wings in potato starch, shaking off any excess to ensure an even layer. Set aside for 10 minutes to allow the coating to adhere.

  2. Heat oil in a deep fryer or large pot to 160°C (320°F). Fry the chicken wings in batches for 10-12 minutes, or until they reach an internal temperature of 74°C (165°F). Remove the chicken from the oil and let it rest on a cooling rack for 10 minutes.

  3. Increase the oil temperature to 190°C (375°F). Fry the rested chicken wings again for 5-7 minutes until they are golden brown and crispy. Toss the fried chicken in the gochujang or soy-garlic glaze immediately after frying.

Tools you'll want

  • · Cast-iron skillet (Lodge, 6.5–10in)
See the full kit on the Recommended page →

Why this works

The magic of double-frying Korean Fried Chicken lies in the technique of frying at two distinct temperatures. The first fry at 160°C ensures that the chicken is cooked through to a safe internal temperature of 74°C, essential for tender meat. The resting period of 10 minutes allows moisture inside the chicken to redistribute, enhancing juiciness. The second fry at 190°C creates that signature thin, glassy shatter-crust that Korean fried chicken is renowned for. The use of potato starch is key; it adheres well to the chicken and forms a crunchy barrier that retains its crispness even when doused in sauce. If the crust is not as crunchy as desired, ensure you are using enough potato starch and consider adjusting your frying times slightly. A consistent oil temperature is critical; if the oil is too cool, the chicken will absorb excess oil and become greasy, ruining the intended texture. Conversely, if the oil is too hot, the exterior may cook too quickly, leaving the interior undercooked. Thus, maintaining precise temperatures is essential for achieving the perfect balance of crunch and tenderness.

More Korean recipes →

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